Roast Chicken Pan Gravy

Rich gravy made with roast chicken drippings, a little bit of flour, and chicken stock. This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 44 Calories

Ingredients

• 2 ½ tablespoons all-purpose flour
• salt and ground black pepper to taste
• ¼ cup drippings from a roast chicken
• 2 cups cold chicken stock, or more if needed

Recipe Instructions

Step 1

Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.

Step 2

Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.

Step 3

Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes. Season to taste with salt and pepper. For the smoothest texture, strain gravy before serving.